DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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Page 10

And after two of three Days make as much Gelly of pippins as will cover them put the Sirrup to the Gelly, and let it have a boile or Two in it and Just put in your Alums, then Put in your them Glasses, paper them up and Set them by.  
To Preserve Plums. Take white pure Plums or the great [Mogalle?] Before they be ripe, pare them thin, then make A Sirrup of their weight in double refin'd Sugar And put them in and let them boile very Leasurally over a Stove fire, that you dont Break them, and when they are clear, Set them Up for 2 or 3 days, Setting them on every day And when they are very clear take them out of the Sirrup, and have ready Gelly of pippins and if the Sirrup be very clear put it into The Gelly, then put them in your Glasses and Set them round your Stove, and when they are Gellied, paper them up and Set them in a dry Place.  
To Preserve Damasons Whole. Take a Pound of Damasons, cut them a Cross on The top, then put them into a pewter dish, and Clarrifie a Pound of Single refin'd Sugar and boile It Candy high, and put in the Damasons and Set the dish over a Soft fire and Cover it with Another Dish, and let them have but Just a Scall, and so doe 3 or 4 days together turning Them every day then Set on, when they are Thoroughly done, put the Damasons in your Glasses, and boile the Sirrup to Gelly and if You find that you have not enough, Infuse Some Damasons, and put to the Sirrup allowing Accordingly and when it boiles to a Gelly put In your Damasons and Set round your Stove To Gelly, put them in your Glasses, and they are Gellied paper them up...  J

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And after two of three Days make as much Gelly of pippins as will cover them put the Sirrup to the Gelly, and let it have a boile or Two in it and Just put in your Alums, then Put in your them Glasses, paper them up and Set them by. To Preserve Plums. Take white pure Plums or the great [Mogalle?] Before they be ripe, pare them thin, then make A Sirrup of their weight in double refin'd Sugar And put them in and let them boile very Leasurally over a Stove fire, that you dont Break them, and when they are clear, Set them Up for 2 or 3 days, Setting them on every day And when they are very clear take them out of the Sirrup, and have ready Gelly of pippins and if the Sirrup be very clear put it into The Gelly, then put them in your Glasses and Set them round your Stove, and when they are Gellied, paper them up and Set them in a dry Place. To Preserve Damasons Whole. Take a Pound of Damasons, cut them a Cross on The top, then put them into a pewter dish, and Clarrifie a Pound of Single refin'd Sugar and boile It Candy high, and put in the Damasons and Set the dish over a Soft fire and Cover it with Another Dish, and let them have but Just a Scall, and so doe 3 or 4 days together turning Them every day then Set on, when they are Thoroughly done, put the Damasons in your Glasses, and boile the Sirrup to Gelly and if You find that you have not enough, Infuse Some Damasons, and put to the Sirrup allowing Accordingly and when it boiles to a Gelly put In your Damasons and Set round your Stove To Gelly, put them in your Glasses, and they are Gellied paper them up... J